The restaurant is a bit off the beaten track of all of the other restaurants in the Zona Rio "gastronomic alley", but the architecture and design inside is definately ultra modern: high ceiling, concrete, wood, glass.
The food was equally modern. Appetizer of Cochinillo asado with masa crepes (they look almost like tortillas, but infineately mor delicate, in both texture and taste). WOW.
The parfait de callo- crisp, cool, creamy.
The pollo de leche, soft, tender, delicate.Hint of orange.
The atun sellado,: an excellent cut of super fresh tuna and seared with black pepper.
Dessert: the :texturas of chocolate" a sampling of several chocolate variations- crisp and chunky, a mousse like creamy gelatina. a cold and suave ice cream.
With dessert- coffee. Mexican cofffe is often boring, at best, and sometimes even in fine restaurants tastes l;ike instant. Mision 19 serves "Americano" in a French Press. (Almost never do you see outside a specialty coffee house a French Press coffee.) Makes Starbucks coffee seem sad by comaarison.
Overall: WOW. Very impressive. Some of the finest, most thoughtful and innovative food I have eaten in a long time.
Prices a little steep for Tijuana, but still 1/2 what you might see in San Diego.
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